I take a little liberty with my “French” onion soup, adding parmesan cheese rather than the typical gruyere. I also call for more onions than most, to make sure that every spoonful has plenty of flavor and texture.
|10–12||cups||red onions, sliced thinly*|
|1/2||cup||dry white wine|
|3/4||teaspoon||freshly ground black pepper|
|8||1-inch thick slices||French bread, toasted|
|3||cups||Parmesan Reggiano cheese, grated***|
|*For an accurate quantity, do not separate the slices into rings until after you measure them.**Use homemade beef stock for best flavor. If you use canned broth, try chicken broth, which has better flavor than canned beef broth. Keep in mind that canned broth is quite salty, so you may want to reduce the salt in the recipe.*** Swiss, Gruyere, and Asiago chesses are also good choices.|